- 1-1/2 quarts mushrooms - 3 packages where I live - sliced or otherwise cut as appropriate
- 1/2 cup olive oil, divided
- 1-1/2 quarts strong beef or chicken stock
- 1 large onion, quartered and then sliced to produce segments
- 1 bay leaf
- Pinch of salt.
- 1/2 coffee spoon dried thyme
- Pinch of crushed dried hot red pepper, or more
- 1 cup dry red wine
- 1 tbsp brandy
- 2 soup spoons cornstarch
- 1/2 cup lukewarm water
- Over a medium flame, lightly brown the mushrooms until they are completely dry.
- Put the mushrooms in the stock to simmer. Add the thyme, bay leaf, pepper, and salt.
- Over a medium flame, lightly brown the onion. Once again, add to the simmering soup.
- In the frying pan in which you browned the mushrooms and onions, boil the wine and brandy for 5 minutes to absorb the flavors from the pan. Add to the soup.
- When the soup has simmered for 20 minutes, counting from when you added the mushrooms, mix the cornstarch into the water, bring the soup to a boil, and add the cornstarch mixture.
- Simmer for another 5 minutes and serve.